Browsed byTag: fast and quick recipes

Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.

I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.

The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.

Directions:Place cauliflower florets + onion in a baking sheet.
Add herbs, sprinkle with salt, pepper and red chili flakes, then drizzle with olive oil.
Using your hands, mix ingredients well until everything is evenly covered with oil.
Bake in a 375 degree oven for 25-35 minutes or until golden brown.

Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a nice flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!

My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!

Directions:
Cut fish into smallish pieces (approx 3-4 inches long).
Make the marinade by combining tequila, lime juice, olive oil, cilantro and jalapeno, S+P in a bowl.
This smells amazing! The alcohol burns off during cooking but the tequila flavor is awesome!
Place fish in the marinade and cover. Let sit for 30 minutes to 1 hour.
In the mean time, you can make the fun accompaniments for the tacos.
Once marinaded, place in preheated oven of 325 degrees F.
Bake for approximately 20 minutes.

Beyond being nutritious and tasty, salmon is also an incredibly versatile ingredient to work with. I only use wild caught salmon. Stay away from the farmed variety. The diet the fish are fed are is bad for our bodies and pollute the water. They also have 1/10 of the omega-3 fatty acids which is one of the main reasons I like to have this nutritious protein in my diet.

Here I highlight a few simple but elegant ways to prepare this wonderful protein:

Smoked Salmon and Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Salmon Fillet

Cold Salmon Salad

I love to entertain often, but don’t always have time to prepare extravagant menus. The smoked salmon canapes with creme fraiche are easy to make yet quite elegant. Simply place small pieces of smoked salmon on a thin cracker of your choice or pumpernickel cocktail bread. Top with a dollop of creme fraiche and sprig of fresh dill and voila! These are a hit every time.

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Baked Salmon

This recipe is great for dinner any night of the week or on a large salmon fillet for entertaining.

Ingredients:

1 pound wild salmon (can do a smaller or larger piece depending on size of group you’re serving)

2-3 tablespoons olive oil

Juice of 1 lemon

1/2 cup sesame seeds

Lemon wedges + fresh herbs for garnish (optional)

Directions:

Squeeze the juice of 1 lemon on the salmon.

Drizzle with olive oil or sesame oil.

Season with salt + pepper.

Coat entire top of salmon with white or black or mixed sesame seeds.

Bake at 375 degrees for approximately 25 minutes.

Garnish with herbs, lemon wedges and serve with any pasta, rice or grain you like.

Cold Salmon Salad or Sandwich

What’s better than a fabulous dinner? A new fabulous lunch with the leftover.

I love cold salmon sandwiches or salmon topped on a bright and colorful salad.

This salad is light n’ lovely. It’s aromatic and refreshing. It’s also a great choice when you need lots of flavor but don’t have a lot of time. I use Persian cucumbers because the fresh and fragrant taste is an important part of the success of this dish. The basil’s slightly sweet, lemony and minty aroma delightfully compliments the green and fruity fragrance of the cucumber.

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This is where my passions collide. Food, Flowers, Fashion, Family, Beautiful Things and the influence of my Persian culture that seems to be the poetic filter I see the world through. Read More about “About Me”…